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Whip up a batch of these quick and easy Protein Bagels with Cottage Cheese for breakfast or lunch in less than 30 minutes – they come out perfect!
Protein Bagels with Cottage Cheese
Remember my Greek yogurt bagels? They’re so last year! What’s new? Cottage cheese everything and anything! Cottage cheese is trending this year, and I’ve been using it in everything from my cottage cheese scrambled eggs, cottage cheese lasagna roll ups to savory cottage cheese bowls. These protein bagels are made with just 5 ingredients, plus toppings! You can make them in the oven or air fryer (my favorite way!). I basically swapped the yogurt in my bagel recipe for cottage cheese and it’s worked out beautifully. For extra protein, serve this with egg salad, chicken salad or turn it into a bacon egg and cheese breakfast bagel!
Why These Protein Bagels Work
- Quick! No need to add yeast or wait for them to rise.
- Easy! No fancy mixers needed, perfect for beginners.
- Delicious! Nothing’s better than a warm, fresh baked bagel right out of the oven.
- Can easily be made gluten-free! Just swap flour for Cup4Cup.
- Make ahead and freeze! Let the bagels cool, then freeze wrapped tightly with foil. You can reheat in the oven or microwave.
- Clean ingredients! No artificial ingredients added, just wholesome ingredients.
Protein Bagel Ingredients
- Flour: This recipe works with unbleached all purpose flour, whole wheat flour or gluten-free flour mix such as Cup4Cup.
- Baking Powder: For rising, make sure it’s not expired.
- Kosher Salt: Also helps flour rise, I use kosher salt, if you use table salt you make have to cut in half.
- Cottage Cheese: Use 1 cup 2% cottage cheese (I like Good Culture) and strain it in a mesh sieve so it’s thick.
- Egg: 1 large egg or egg white, beaten (to help the toppings stick) If you can’t eat eggs, you can omit and just press them into the dough.
- Optional toppings: If you like a plain bagel, no toppings needed. But if you like seasonings, try this with everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes, etc.
How To Make Protein Bagels
- Combine Dry Ingredients: In a large bowl combine the flour, baking powder and salt and whisk well.
- Strain Cottage Cheese so it’s Thick: Add the strained cottage cheese and mix with a fork or spatula until well combined, it will look like small crumbles. If you don’t strain it well, the dough will be sticky.
- Knead: Using your clean hands, working in the bowl, knead the dough until it comes together and is smooth, tacky, but not sticky, about 2 minutes (it should not leave dough on your hand when you pull away).
- Form Into Bagels: Divide into 4 equal balls. Roll each ball into 3/4-inch thick ropes and join the ends to form bagels. (or you can make a ball and poke a hole in the center then stretch it slightly)
- Egg Wash: Brush with egg wash and sprinkle both sides with seasoning of your choice.
- Air Fryer Method: Spray air fryer basket with oil. Transfer the bagels to the air fryer basket in batches without overcrowding and air fry 280F 15 to 16 minutes, or until golden. No need to turn. Let cool at least 15 minutes before cutting, this step is a must.
- Oven Method: Preheat oven to 375F. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.
Bake on the top rack of the oven for 25 minutes. Let cool at least 15 minutes before cutting, this step is a must.
How Much Protein is in a Bagel?
The protein content of a bagel can vary depending on its size, ingredients, and preparation method. A plain, medium-sized protein bagel contains about 9 grams of protein. Specialty bagels with sesame seeds, poppy seed, or whole wheat, may contain a slightly higher protein content.
Air Fryer Must-Haves!
More Cottage Cheese Recipes:
- Cottage Cheese Egg and Sausage Frittata
- High Protein Oat Waffles
- Savory Cottage Cheese Bowl
- Roasted Strawberry Protein Smoothie
- Lasagna Roll Ups with Cottage Cheese
Protein Bagels with Cottage Cheese
Whip up a batch of these quick and easy High Protein Bagels with Cottage Cheese for breakfast or lunch in less than 30 minutes – they come out perfect!
Yield: servings
Serving Size: 1 bagel
Ingredients
- 1 cup unbleached all purpose flour, or whole wheat or gluten-free mix like cup4cup, (5 oz total in weight)
- 2 teaspoons baking powder, make sure it’s not expired or it won’t rise
- 3/4 teaspoon kosher salt, use less if using table salt
- 1 cup 2% cottage cheese, excess liquid strained well (I like Good Culture)
- 1 egg white, or 1 large egg, beaten
- optional: everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes
Instructions
- In a large bowl combine the flour, baking powder and salt and whisk well. Add the strained cottage cheese and mix with a fork or spatula until well combined, it will look like small crumbles.
- Using your clean hands, working in the bowl, knead the dough until it comes together and is smooth, tacky, but not sticky, about 2 minutes (it should not leave dough on your hand when you pull away).
- Divide into 4 equal balls. Roll each ball into 3/4-inch thick ropes and join the ends to form bagels. (or you can make a ball and poke a hole in the center then stretch it slightly)
- Top with egg wash and sprinkle both sides with seasoning of your choice.
Air Fryer Method:
- Spray air fryer basket with oil. Transfer the bagels to the air fryer basket in batches without overcrowding and air fry 280F 15 to 16 minutes, or until golden. No need to turn.
- Let cool at least 15 minutes before cutting, this step is a must.
Oven Method:
- Preheat oven to 375F. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.
- Bake on the top rack of the oven for 25 minutes. Let cool at least 15 minutes before cutting, this step is a must.
Last Step:
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Notes
If the cottage cheese isn’t strained well, the dough may be sticky. If so, add a little more flour.
Freeze cooked bagels wrapped tightly in plastic or foil. Reheat in foil in the oven.
Nutrition
Serving: 1 bagel, Calories: 164 kcal, Carbohydrates: 28.5 g, Protein: 9 g, Fat: 1 g, Saturated Fat: 0.5 g, Cholesterol: 5 mg, Sodium: 583 mg, Fiber: 1 g, Sugar: 1 g
Just made them for my family and while they enjoyed them , they said they tasted more like a biscuit. I think next time I’ll boil the bagel before adding the egg wash and seasoning then bake.
Just made these. Super fast and easy! I made them with whole wheat flour. I was surprised at what great texture they had. I sprinkled them with everything bagel seasoning, which I found way too salty, so wouldn’t do that next time. Will definitley make these again!
So easy and delicious! These will now be a weekly staple, can’t wait to try them with different toppings.
So easy to make and really good. mine look more biscuit like than bagels but still amazing and yummy!
Delicious and so easy to make!
They’ve changed my life. I stopped eating bagels because of so many carbs and they were just so filling. These are just fantastic.
Love this recipe, so easy but I sometimes swap out cottage cheese for Greek yogurt which I like the texture better. Both are delicious, I don’t even put anything on them sometimes just warm up in the air fryer!!
Hi Trish. I blended my cottage cheese and mixed it half cottage cheese, have Fage 0% yogurt. Was great. I don’t like cottage cheese unless it’s blended.
On weekends I toast a regular bagel and cream cheese for my husband, and truth be told I’m always a little jealous because it looks so good but I don’t want the points. I toasted my own Protein Bagel this morning and put on a little whipped cream cheese, delicious and totally hit the spot. Thanks, Gina!!
Really nice recipe. I use Lidl (UK) cottage cheese, didnt strain the cheese and it was good. Will definitely make again.
Easy and delicious! I was looking for a recipe for some unopened cottage cheese just past its sell-by date, and this was perfect. I topped one with avocado slices which was great, but they are delicious straight up. Thanks Gina, for another amazing recipe
Just made my first batch and my first bagel was delicious! I want to grab another one but I am saving my appetite for dinner. Quick question – I used the airfryer and I have a toaster style, should I increase the temperature and/or baking time? I left them in maybe 5 more minutes to turn them golden. Thanks for a delicious recipe!
Love this recipe! The cottage cheese matters! I’ve made with Breakstone and Good Culture and it’s definitely comes together better with Good Culture! I add a serving of nutritional yeast to give it a cheesy flavor and extra protein! Also tried with Almond flour but it did not come out quite what I hoped!
Has anyone tried Einkorn flour with this recipe?
Do you think King Arthur Keto flour would work?
No
Seems temperature and time in airfryer wasn’t correct. Will bake higher temp or cook in oven next time. But we’re good
These were SO good and so easy! Will be making them weekly- going to try to add some unflavored protein powder with the flour to up the ante!!
I’m doing a second review because I recently had to go gluten free. This recipe is still awesome with gluten free flour! And it’s tastier than a lot of gluten free bread products out there. I make a double batch and freeze them to use over a week or two.
I’m excited to try this! Quick question – when it says a cup of cottage cheese, is is a cup before it is strained or after?
I think British cottage cheese is thicker and less watery as my dough looked very similar to my soda bread dough and was very dry. They look, smell and taste very similar to soda bread too. They were a little bit doughy and didnt rise very much. But they taste ok, I had mine with some homemade lemon curd.
Very easy to make and delicious
I make these weekly now. I love bagels but know that traditional bagels aren’t good for me. These are an insanely good replacement! Fluffy, crunchy on the outside, and I use everything but the bagel seasoning and they are great.
I’m tempted to do a cinnamon raisin version 🤔
My son’s new favorite protein bread.
Tip – I buy breakstone 4 s so it stays fresh if you don’t use as often and making 1/2 the recipe is perfect for 2 bagels. Super easy. We do classic everything seasoning and eat ours with egg salad on top. 😋
Insanely delicious! I didn’t strain my cottage cheese & blended it before adding. I had to use a bit more flour ofc, but they were incredible! I brushed the top with milk because I prefer that finish and topped with huge flakey salt. Baked in my convection oven for 20 mins. Perfect.
They came out amazing! Is there an even healthier way to make these? Maybe spelt flour?
So delicious!!! And feel good eating it. Thank you!
Exceeded my expectations! Family loved them!
Followed recipe exactly. They are great! Perfect size. Light, tasty! My air fryer on af, only goes down to 300° but even with that, took 20 mins. Will definitely make again!
Instantly obsessed with these & adding them to my weekly rotation. The texture, flavor, and size is perfect. I used everything bagel seasoning with a little extra sesame seed & garlic powder sprinkled on, and am looking forward to trying more toppings/inclusions.
I did only have nonfat cottage cheese on hand so needed a little extra flour & +3 min cook time.
Good recipe! Very easy to make, I like the texture and taste. I made cinnamon sugar bagels, and will definitely make this recipe again with other flavors.
Yum!
Love these bagels toasted with chunky peanut butter for more protein! I freeze them so I always have a healthy breakfast choice. Thought they were small when I first tried recipe. They are filling and so good that I prefer them over my previous not as healthy Noah’s sesame bagel.
These were so good! I used fresh milled flour!
I would love to make a big batch for the family to eat before school in the mornings. How long will these store for? Is freezing them a good idea?
I used fmf too. Did you alter anything? Mine were pretty dense.
Loved it, even though I did it wrong. Still tasted great! Can one substitute self rising flour instead of flour and baking powder?
I can always count on Skinny Taste for amazing recipes. I’ve made your Greek yogurt bagels in the air fryer before so I was excited to make the cottage cheese version. I topped mine with Everything But the Bagel seasoning. So good. My topping was rather salty so next time I’ll use a bit less salt in the dough. I also tried to make a blueberry version but my frozen berries were huge so it increased the moisture and cooled the dough significantly so it was hard to make the bagels. I’ll try again with fresh or dried blueberries. Looking forward to trying other flavors as well. Thank you!
We like this recipe as a base for all different versions. My kids favorite is cinnamon raisin. I like everything but the bagel. We also do the cinnamon sugar like panera has. I havent tried cheesy yet but i think next time that sounds like a good idea 🙂
Delicious! I needed a bit more flour – next time I’ll choose a different brand of cottage cheese and I think I will get an even better result. My bagel holes closed up but again, I think next time I’ll do better in shaping them . I made these in my airfryer using the recommended temperature and time. Will definitely make again – they have a bit of a ‘sourdough’ flavour which is very good!
This is my go to recipe for bagels.
10/10! My boyfriend and I loveee this recipe, and it’s so quick and easy to make! No more buying bagels from the store!
I love this recipe. So easy and delicious. Instead of cottage cheese I use plain greek yogurt.
So easy and such a good substitute for a real bagel.
I use plain greek yogurt and make this recipe every week!
Delicious 🙂
Thanks!
Super easy to make and incredibly delicious. Instead of 4 I made 2 bigger ones and they were perfect .
are you using 1 cup (8oz) measurement or 1 cup as in the single serve cottage cheese cup that is 5.3oz? The recipe came out perfect but I had a hard time with the dough being extremely sticky i had to add a lot of extra flour.
We make these often. We don’t shape them like bagels, just laid out like buns. We use them for sandwiches and burgers – I started using half white and half whole wheat for a chewier, denser bun. Love them 🙂
Can you add eggs to thus, make egg bagels?
Turned out amazing!
Super easy! I used gluten-free flour and it worked perfectly. These are delicious and I will be making them regularly.
I make these twice a month. I use the Daisy brand 2% cottage cheese. I don’t need to drain it, as it doesn’t have a lot of liquid, but there is just enough moisture in the cottage cheese to help bind the dough together. One bagel holds me over throughout the day. While waiting the required 15 minutes after baking, I take the leftover egg wash and cook it as scrambled egg with green onions and cheese. No waste! I then make myself a breakfast sandwich! So satisfying! Thank you for this recipe!
I make these jalapeño cheddar. So yummy! Fat free cheddar cheese and diced pickled jalapeños.
Yum!
I’ve made them twice and both times they were a hit. I do find I have to flip them over to ensure they cook fully.
I also call them mini bagels since they are smaller than normal
Best recipe! I’ve made it with fat-free, low fat and full fat cottage cheese. Turns out perfect each time.
Unbelievable! I read the reviews … I was still sceptical … but these are amazing! I followed the recipe almost exactly (only used 1/4 tsp of salt) and they are perfect. Thank you for this! Good protein, quick, delicious – what more could one ask for?!
Unbelievable! I read the reviews … was still VERY sceptical … but these are amazing! I followed the directions almost exactly (only used 1/4 tsp salt) and I’m thrilled. Thanks for this: good protein, quick, delicious. What more could one ask for?!
will 1% cottage cheese work?
Love this recipe. It is my go-to when I want bagels and I want them quickly. Very easy and they taste great. This is a must try….
i used120 grams of Cloud nine gluten free flour,250 grams of cottage cheese, 1/2 tsp of kosher salt, 1 tsp garlic powder, then egg white instead to brush the bagels with. used everything bagel seasoning to coat the outside and sides .these are TO DIE FOR TOASTED! i am HOOKED, girl – thanks for the amazing recipe!
Made these with the oven method. My only thought was the bagel tasted a little sharp. Thought it might be the baking powder. I only glazed it with egg. Maybe a topping would distract from that? It was fun. Thanks
I was hesitant because of the cottage cheese but they were actually delicious!
Sooo delicious. If you’re using regular cottage cheese try using everything but the salt seasoning. SOO good
Excellent. Used bread flour to pump up the protein. Trying with raisins and cinnamon next time!
I was totally disappointed spending time to make and then tasting these bagels because my husband, friends and I were looking forward to enjoying them. The reason for the disappointment is that they were SO SALTY! 3/4 teaspoon of Kosher salt was overpowering and made our efforts to eat these unbearable. My kosher salt is coarse so could that be the reason??? The recipe doesn’t indicate texture. Also I even contemplated that the baking powder has sodium bicarbonate and sodium aluminum so adding the kosher salt may not have been a good idea.
I had to throw away all 12 that I made.
Right now I’m in the process of making only 4 with hopes that they aren’t salty by just using a 1/4 teaspoon of coarse kosher salt with the baking powder. Wish me luck. Also I’m wondering what others have experienced making these. Lastly when I made the 12 I put everything seasoning on 6 and the other 6 were plain but both were over to top salty.
Hey Kathleen! Hope the second batch came our better. Brand of salt is important, I use Diamond Crystal, different brands have different sodium levels.
Just made these and ate one with an egg and some chicken sausage. I actually halved the recipe and made 2. It was delicious and easy. It took no time at all to make. So simple and they taste great. I topped mine with everything seasoning. I will definitely be making more as needed. Would love to try other toppings.
Love how these turned out! The only thing I had to change was the temperature of the air fryer, my Ninja only goes down to 300. I just took them out 1 min early.
Thank you! So good and very easy!
What flour are we using to get the calories so low?
All purpose
Hi Gina, thanks for everything!
Is it ok to use self rising flour instead of flour and baking powder?
Excellent!
very good. Reminds me of a biscuit
Delicious!
Used a food processor and it worked great.
Will make MORE next time
Can a stand mixer be used to knead dough?
These were great and shockingly easy to make for a non-baker! I added some garlic powder, mined onions, onion powder, herbs de provence and a pinch of nutritional yeast for a cheddar flavor to the dry mix. I didn’t want it to be bland with the cottage cheese. I topped them with everything bagel seasoning. Wonderful!!
Is it 1 cup of cottage cheese before or after straining?
Thank you
after
I loved these – no fat, no sugar! I did use a prepackaged all bagel spice. I’ll make them again without the spice, to enjoy with butter and no-sugar jam.
These are AMAZING! I made them for the first time last week. I even froze them. Sooo good!
These were perfect!! I wouldn’t change a thing!!
Love this recipe and the ease of making them. Don’t need to buy bagels anymore when I can make these at home and quickly…
My bagels came out slightly undercooked using the oven method – any advice? Should I cook them at 375 for 30 min?
Easy and sooo good! Great way to get in that protein!
Can I replace coconut flour for the all purpose flour in the protein bagel
Tasted good and satisfied my craving. The inside was gummy but I forgot to drain the cottage cheese and I whipped it. I cooked it for 15 minutes and the outside was perfect! I just sliced it and put it back in to toast. I’ll try again and actually follow the instructions 😆
Amazing! Love these. I measured the cottage cheese and THEN strained it, but the volume is about 1/4 less once strained. Turned out great, but would you suggest 1 cup strained cottage cheese? Or 1 cup then strain?
I cup strained
that would be helpful to put in the recipe that it needs to be strained FIRST 🙂
I tried this in another recipe that said use self rising flour and didn’t call for draining but blending. It was so sticky I couldn’t even get it off my hands and kneaded for 10 minutes before giving up and just blopping the sticky goo on the tray. Needless to say they came out slightly doughy in the middle and more of a toast than bagel. Does flour options make a difference? Did not straining cause it to be sticky?
I would follow this recipe, which I tested.
I like the taste, texture, and how easy these are to make. Skip the added salt, though! There is already salt in the cottage cheese, and adding more makes them too salty.
Agreed. Too salty.
Agree! Way too salty but love everything else about them! I will just use less salt next time.
Since cottage cheese has 370 mg sodium in half a cup, you’d think 740 mg of sodium would be adequate for 4 bagels? I’m going to try it.
This really was very easy and they turned out fantastic! I will definitely be making them often. I bought too much cottage cheese and that turned out to be a very good thing because it resulted in finding this recipe! I strained the cottage cheese very well and it was sticky when I started kneading it but I kept at it and the dough responded very well. Baked them in the oven because I doubled the recipe and that was faster than a few batches in an air fryer. These were a real winner!
I doubled this recipe to make 8 bagels. The dough was very sticky so I kept adding flour just about 1 cup more flour so I could handle the dough. After baking for 35 minutes they weren’t baked all the way through so I put them back into oven 3 more times at 5 minutes each time. They didn’t puff up as much as I thought they would when baking (my baking powder is new). Any help would be appreciated for the next time I try this recipe.
Sounds like the cottage cheese brand you used might be too wet, draining it well is a must.
Easy and delicious!!! Love it!!!
Mine didn’t rise up at all. Did I do something wrong?
Baking powder was new
what flour did you use?
Found these to be really dry requiring water to be added. When using gluten free flour Bobs red mill and 4% good culture cottage cheese it may be better not to strain it.
I also put this in an our place air fryer and they were still raw inside after cooking and cooling (I kept them in 20 minutes to allow them to brown with egg wash and they still weren’t cooked through).
Gluten-free flour is not as moist, and yes perhaps that would be better.
In my air fryer (not our place) It browned. Not as great as AP flour, but not terrible.
I really loved this recipe however I only made 2 bagels. I felt like 4 would be too small so I made 2 and they were delicious and a NY bagel size!!
Absolutely incredible. Flavor and texture on point! To everyone-TRUST THE PROCESS! Knead, knead, knead until you get the consistency noted.
My family is addicted to these bagels! So good 😊
I love bagels but bagels I buy at a store have way too many carbs, and not much protein. This recipe is amazingly simple as well as quick. I used my food processor to make the dough the same way I make pie crust. Now I can indulge in bagels anytime I want to! I used whole wheat flour for my first batch…so, so good!
Delicious!
Made this using 4% cottage cheese. Tried to strain but no water came out. Dough was a little sticky but dusted a little flour & kneaded. Turned out delicious, very easy to make.
Made this using 4% cottage cheese. Tried to strain but no water came out. Dough was a little sticky but dusted a little flour & kneaded. Turned out delicious, very easy to make.
I tried different recipe (not SkinnyTaste) for cottage cheese bagels and failed. I will admit, I was hesitant trying another recipe because I hate wasting food but these turned out great. I added some flour to my board for kneading because it was sticking and that helped. I used egg whites for browning and they came out golden. Easy to make and they honestly were very tasty for a bagel fix.
I let my cottage cheese strain for about 10 hours and then I realized when I started to make these, that I only had 3/4 cup. So I ended up just adding another 1/4 unstrained to the batter. I used King Aurthur Gluten Free all purpose biscuit and baking mix and it was a tad dry at first. Perhaps I should have strained the cottage cheese for less time. But they came out delicious – crunchy on the outside and soft on the inside. A little salty for me and I cut it down to 1/4 tsp of kosher salt…so next time, I might just skip it all together. I seasoned them with Montreal seasoning.
Followed directions to a tee, even strained cottage cheese overnight, these were a total mess for me! I found the dough to be so so sticky but kept going and amazingly, they were very good! The second batch was easier to shape and I think that was because I let them sit and rest a bit? I also found them to be very salty so I will adjust next time.
Love these. Used Good Culture and Bob’s Red Mill 1 to 1 for gluten free. I made a mistake and put the egg white in the batter. Used yolk for the glaze to hold seeds on. Did not watch the video by mistake. They were still great!
Not great with cup for cup GF flour. Maybe works with AP flour but a sad miss for GF bagels
Came out yummy!! I made them in the oven and the bottoms came out a little too dark/cooked but insides were still doughy so I cut them all open and stuck them in the toaster oven. Still yummy!! Next time I will try to air fryer!!
These are so good and so easy!
Delicious! I made with buckwheat flour and it came out amazing!
Easy to make, I used unbleached bread flour, which I had my doubts. Very tasty, I would probably cut back on the salt a bit. Thank you for another great recipe
I have to eat gluten free, so I made these with Bob’s Red Mill GF 1 to 1 flour, and they turned out great. As others have said, they are on the salty side. I personally like that (it gives them a bit of a pretzel bun taste), but people who don’t like things salty probably want to cut the kosher salt down.
I make these all the time! I find the cottage cheese bagels are better than the Greek yogurt ones. I never can wait the 15 mins after they’re done, but I don’t slice them. I eat them by chunks and dip into some cream cheese. I find bagels are better NOT sliced so that you can get all the different textures in one bite 🙂
Insanely good! So easy, and actually prefer this texture to a super chewy bagel
I used 1% cottage cheese and drained well, and expired baking powder, and these still turned out perfectly! Delicious and super easy! Thank you!
To put it in perspective, my husband (who is not normally a cottage cheese fan) said that these were “the best bagels he’s ever had” !! So easy to make and they are so light and fluffy on the inside.
*To my surprise, I only had expired baking powder in my pantry and I tried it anyway – the bagels still turned out great and had no issues with rising.
Thanks for your review. I’m also not a cottage cheese fan so was on the fence to try. Definitely going to now!
Great easy recipe! ❤️
These are heavenly. Omg so good.
Amazing! I am not a baker by any means and these are so easy and addicting.
Can you use cassava flour to make these?
Amazing! I added a dash of sugar and folded in some freshly shredded cheddar! It was 🧑🍳 💋
Absolutely delicious and so easy to make.
How do you like to store bagels
I freeze them
These are fabulous! I air fried them for a little longer than 16 min to get a better crumb, 20-23 min worked well for me.
This bagel was delightful! I made a ham and Swiss cheese loaded sandwich and it was absolutely, fluffy and hearty!! Thank you for this recipe!
I want to love cottage cheese, but I loathe the stuff — the texture, the flavor, even the smell makes me feel queasy. I made these bagels in hopes that this could be the recipe that finally allows me to stomach cottage cheese, but as I was mixing the dough, I became extremely skeptical. But holy moly, they are GOOD. I didn’t even blend out the curds (not for lack of trying — my bullet mixer wouldn’t do it, I guess because there wasn’t any liquid added) and I still liked them. I am shook.
Also, FWIW, the bagels rose a lot for me — so much that 3 of the 4 didn’t have holes in them after baking in the air fryer. I think those who are having issues with the rise may be using baking powder that’s past its prime.
The entire family loves these bagels. I sometime add add-ins, like cinnamon and raisins, bacon and cheese, jalapeños and cheese or just what comes to mind for variety. I have also used Quark instead of cottage cheese and they turn out excellent as well.
This is a replacement for a baking powder biscuit more than a bagel. They were fine but obviously not a yeast bread texture.
I have yet to make the cottage cheese bagels, but have made Gina’s Greek yogurt bagels too many times to count. I love them as is, but I sometimes boil them in a baking soda bath to get that chewy texture.
Very tasty the only thing I’ll note is do a bit less salt. If you make a sandwich with them you don’t taste the salt but if you have it with just butter you notice a more salt taste. Other than that these are great!
I thought they were a little salty also. Maybe next time I’ll not put the salt in and just use the everything bagel seasoning.
Can you use fat free cottage cheese?
yes
Next time I make these, I’ll cut down on the salt and definitely won’t use “Everything Bagel” seasoning like I did the first time…maybe I’ll try sesame seeds? They are super easy to make and I liked the texture and flavor of the bagel, but they ended up way too salty!
So good, you have to try these Bengals! Good ingredients, I will never buy store bought bagels again. I like that there is no funky stuff in them and you can use top quality ingredients to make them even better for you. Thank you!
These are too easy and way too good! 😂 Seriously, a great recipe and a very yummy bread.
Wow. Better than expected. Was skeptical about the cottage cheese but most of it incorporated, just a few curds were visible. Used King Arthur Keto Wheat Blend flour instead of all purpose. Oven for 25 min instead if air fryer – fantastic!
If you don’t like the curds, just blend the cottage cheese first. I usually do that.
Make this every weekend and today I tried 1/2 organic white unbleached flour and 1/2 einkorn flour and it was delicious
This recipe was so easy and they turned out delicious!!!! Only thing I’ll do different next time is double it!
❤️❤️❤️❤️❤️❤️
Make these bagels on a regular basis. Grand kids love having them for breakfast or after school snack. I usually use air fryer. May try baked method when making more than 4
These are delicious!!!!!
Love them! So easy, light, fluffy and tasty. Can’t wait to try some different variations!
Wonderful! How long is the shelf life? Or if kept in the fridge?
Thank you for a delish recipe!
You can store them in an airtight container/bag for about 3 days or you can freeze them.
OMG! These came out sooooo good! Made exactly as recipe calls and baked in oven for exactly 25 minutes. Can’t believe how airy and delicious they are! I made garlic, onion cheddar bagels and will def try other variations too!
I made these twice in a week. Once with all-purpose flour and once with white whole wheat flour. Both times the dough came together easily and the bagels were delicious! I already gave 5 stars to the yogurt bagel recipe. I would give this one 6 stars. I just think it comes together easier. But both are great!
Love this recipe!! Baked in the oven on my baking stone & came out crispy on the outside & soft inside. Yum!!
Yum
Followed exact many times. Baking powder is not expired. They don’t rise enough.
I followed as instructed and actually bake for fun on the side. They did not cook through at all which I realized when try to take out of the air fryer.
Did you let them rest as instructed before cutting?
Hi Gina, I’m confused by this because info before the recipe says there is no need to rise. This is from your recipe: (Quick! No need to add yeast or wait for them to rise.) can you update the recipe to reflect the rising, and how long we need to do so?
You don’t have to, just make the dough and bake them.
The inside was sticky for me. I let them rest after taking out of oven. Wondering if they need more time in oven?
Did you let them rest long enough? If so perhaps a few more min.
I imagine you can’t use almond flour?
These were super easy to make and turned out phenomenal!
I am not a baker and make boxed cake all the time 😂 That being said, these came out amazing for me! They do taste more like a biscuit though but I ain’t mad at that. I was looking for ways to incorporate cottage cheese into my diet but I hate the taste of it. Thank you for this recipe!
These are more bagel shaped biscuits. They taste exactly like a biscuit. Perfect for a breakfast sandwich or with some butter and jam. Just don’t expect a bagel flavor or texture.
Made my day!! As a bagel lover, who never gets to eat bagels because I’m only 5’ tall and always having to watch what I eat, this was such an amazing find. Thank you!!
These were a huge hit and so easy to make! My boys said they liked them more than regular bagels.
These are amazing!! I’ve made them many times and they always come out perfect if I follow the recipe exactly! I have even tried these with chopped olive and pimento mixed into the dough !!
These are delicious! Thank you for sharing this recipe. These are great GF and feels like eating a real bagel.
Taste is great…butttt I’ve tried these 3 times now and every time they do not rise. I made sure my baking powder is not expired etc. preheated my oven. Etc etc.
I’ve made these twice and they look beautiful and texture is perfect. But they’re so salty/bitter and I can’t figure out what I’m doing wrong. I used a different brand of cottage cheese and used gluten free flour. Could either of those be the culprit ? I really wanna make these work!
We finally made a batch this weekend and we’re super impressed. I used Everything but the Bagel seasoning generously, and it was too salty, so I’ll simply have to be more careful on how much salt & topping I use next time. Excellent end result as written, though!
My air fryer won’t go below 300F so I did 12-13 minutes instead. Still waiting to cut into them but crossing my fingers!
Great, easy recipe. Can these be stored in the fridge for a couple of days?
Such a simple easy way to get high protein carbs. Made them with Greek yogurt and they were also very tasty. Should be refrigerated after cooling.
Love this recipe and this website.
When making the bagels in the airfryer, do you recommend preheating the airfryer?
No need!!
Absolutely delicious! I used everything bagel seasoning. I had to stop myself from eating them all! Super quick to make.
Hi there! I want to try this recipe, but wondering if I could use bread flour instead of all purpose? Thx
A super idea! Thanks! I made them but I found them a little too salty; might be as a result of the brand of cottage cheese I used. Next time, I’ll use a scant 1/2 teaspoon. Looking forward to trying Greek yogurt bagels too. I found you via The Halfsize Me podcast. Everybody over there loves SkinnyTaste. Me too! I bought one of your cook books and everything I’ve made has been delicious. Thanks again!
Me and my fiancé love this recipe! We’ve already made it twice! So simple and yummy!
Can’t believe how easy these are! The 4 bagels are pretty small so next time I’m going to double or triple the recipe. Also I waited 30 minutes until I cut into them but they were still a little wet inside.. any ideas on what I could do?
So easy and delicious! Couldn’t let my husband know I made them with cottage cheese!
So, my reading of the recipe was cursory at best. I ended up adding cottage cheese without draining and I added the egg too! Oops. I mixed in about 2 more tablespoons of flour. I dotted a few with blueberries as well. It is much softer dough (noy kneedable), and ends up as more like a soft bread consistency when air fried, but it’s great! If you do make either of those mistakes, I’d suggest parchment paper, just because it was too sticky to really trust in my air fryer basket. Thanks for another winner, even if I didn’t do this one quite right 😉
Great recipe! Easy to follow and the bagels came out great!
Great recipe, easy to follow and beautiful bagels as end results. Thanks for sharing this recipe.
Mine turned out kinda flat and cracked looking. I am new to keto recipes and I’m not sure if it’s because I threw the dough together in the food processor or if it’s because I added too much almond flour? It was still sticky after mixing the ingredients, so I just added flour until it wasn’t. They turned out a little crackley looking on top too.
Love love this recipe. Kids devour them. Make them at least twice a month.
It is unbelievable how good these bagels are!!! Huge hit with the whole family. Followed the recipe exactly as written, and they came out perfectly, just like the pictures. I made them for lunches for my preschooler to have with lox and cream cheese 😊 he said “mommy, I didn’t know you were so good at making bagels!”
FABULOUS!!! This recipe is a keeper and will be a staple in our home. Still amazed!
YAY
This recipe is the BEST and I LOVE these bagels and make them all the time. 2 things I’ve discovered….I was going away & didn’t want the cottage cheese to go sour so I froze it in the original container. Defrosted in refrig., drained & bagels turned out the same. Also, shaped the dough like a pita pocket and baked that way. Oh so good and easier for a sandwich! Next time, I’ll flip the pita pocket shape over 1/2 way through baking so both sides are crunchy on the outside. YUM!
I’ve made these (and the yogurt version) many times. Since they taste so good, I triple the recipe (use an entire container of low-fat cottage cheese – 24 ozs). It was already so thick so I didn’t drain it, otherwise it’s too dry. The dough comes out great. I made mine with whole wheat pastry flour and I like them better than store-bought! I do like them toasted best. I store them in the freezer and take one out the night before to thaw in a bag on the counter. This is a keeper!
Followed directions to a tee including letting it rest while I preheated the oven and baking powder I used was brand new and doesn’t expire till the end of next year in 2025 , however they didn’t rise at all.
I just made these today. I am shocked at how delicious they actually were! My husband agrees. I will definitely make these again and probably on a regular basis!
There are 7 of us! Quadrupled the recipe and used a bagel/donut pan. Family winner.
Perfect!
Delicious and easy! My macros are happy.
Excellent recipe! Easy and tasty.
I added a tablespoon and a half of egg white protein powder for some extra protein.
I found these bagels very salty – maybe my Nordica cottage cheese (Canadian) is saltier than the good culture?? Also in the written recipe it doesn’t say to let rise for a few min as it does in the video… Maybe I’ll try again with less salt…
Actually the Nordica Cottage cheese (280mg) has LESS salt per 1/2 cup serving than the Good Culture (340mg).
good to know, how does it taste?
Love love love this bagel recipe..
These came out perfect every time I have made them .. just be sure to strain the cottage cheese!!
I even made them once with chopped green olives baked right in!!!
Sooooo good these taste exactly like real bagel with half the calories and carbs will definitely be making again!
Can I use almond flour?
No
Amazing I make for myself and by request from friends
OMGoodness these are gorgeous! I am swooning (and I am a NY’er and a Celiac!)!
Love it! I also put a spin on it and instead of using everything bagel seasoning, I back off on the salt s little and add blueberries.
I loved this recipe. It was more flavorful than the Greek yogurt bagel that I also love on your site!
Love love love these bagels!!!’ My household is obsessed with them as is my friends!!!! Thank you !!
I finally perfected the recipe. I make buns instead of bagels.
There’s a cottage cheese shortage in my area so I use 0% fat curd cottage cheese as that’s all I can find. To make 1 dozen buns I blend 600g of curd cottage cheese with 1.5 cups of water and add to a mixture of half regular and half gluten free flour with 1tsp of salt. Bake for 14mins at 300 in the air fryer.
Let stand for 15minutes and you’ve got a high protein bun to make a sandwhich.
I store some in fridge and freeze the rest. They toast nice in the toaster as well.
Made these several times and they’re so good!!
Excellent! Used gluten free cup 4 cup, Bob’s Red Mill and they are delicious. I actually drained too much liquid out of cottage cheese, they wouldn’t stick together so I added 2 Tbsp more of cottage cheese and that solved it. Looking forward to these in the morning for a breakfast sandwich!
These tasted good but I had a hard time getting the dough to stick together. Most of it formed a ball but part of it was very crumbly. I couldn’t get the dough to form circles but I got funny looking logs. They tasted good but I’d like to figure out how to make the dough into bagel shapes more easily. Any ideas? Thanks!
These were excellent! I baked in regular oven, lost the hole during the bake but it didn’t make any difference.
Wow!!! Even my cottage cheese hating husband said amazing!
Omg so yum!! I really struggle to get my protein in some days. When that bagel/carb craving hits one of these and that craving is fully satisfied. I like to sauté some cabbage and herbs with the remaining egg wash mix and put it on the bagel!
Super easy to make! How did everybody store these? I left mine on the counter in a container and as I was eating at the next morning thought to myself you might have wanted to put these in the fridge LOL. I will use less bagel seasoning mine were pretty salty but really good and beautiful.
Mine were salty too but 1/4 tsp of the everything bagel seasoning has 1 gr protein. I think I’ll cut back on the salt in the recipe. Otherwise they are delicious. I was ok with the salt but my very picky husband complained.
Made this today but had to use 4% cottage cheese for that was what I had. It didn’t drain very well so it was very sticky. This is a very good recipe so thank you for sharing..
I made these this morning. So easy. Look just like your finished photo. And talk about delicious!!! Now I can make my own everything bagels and don’t have to feel guilty about eating them!
Awesome recipe!
Thank you for sharing with us!
These look great! Has anyone tried them with coconut flour or other keto alternatives? Thanks 😊🙏
So fast, so easy…they came out perfect. I cut the recipe by half and only made 2. Its so easy to make fresh bagels now. My husband ate my other one. 10/10 highly recommend.
These are amazing. I didn’t have a way to strain the cottage cheese so I added 2T more flour and they were perfect. So easy and so delicious. The whole family loved then.
This was so amazing! Wonderful taste, great texture and it holds up. I was going to experiment with adding cheddar cheese and jalapeños. Any recommendations?
I made them this morning, split the dough, and added cinnamon/raisins, cheddar/jalepeno, everything bagel seasoning, and dried minced onions….They came out looking great. Haven’t tried one yet
Do you blend the cottage cheese or just add it directly in??
Delicious recipe! Works well with gluten free flour.
Love these and they are so easy to make!
Trying them in the regular oven today. I want to see which cooking method is better.
I accidentally added the whole beaten egg to my dough and it still turned out amazing! Yes, it was a little sticky but was able to roll the ball into a strip to form the bagel. I’m in love with this easy recipe. It satisfied my bagel craving AND after I topped it with cream cheese, cucumber and a slice of turkey I hit all my macros!
Easy and delicious (and nobody could tell there was cottage cheese in there). I made a double batch because I had a feeling they’d be good 🙂
I started to make these and realized my air fryer only goes down to 300 degrees. Do you think if I only air fried for less time it would work? Thanks .
Yes, it worked for me. I just kept checking on them and took them out when I liked how they looked and felt. Turned out great!
My air fryer only goes to 300 as well. It worked fine to cook them for less time. I would check them after about 6-7 minutes and gauge from there how much longer.
Followed recipe exactly except used 1/4 tsp salt because I was using everything bagel seasoning. Absolutely delicious! My cottage cheese doubting teen loved them!
Awesome!
Love these!! Easier to make than the Greek yogurt ones. Less tacky with cottage cheese.
I love these! So easy and quick to make. The only thing I can’t do is get them to keep the hole in the middle (they puff up too much?), but they are tasty!
Delicious! I made mine GF with Walmart brand GF flour. The key this time around was to measure the flour to the 5oz as stated. The first time I made them I just measured out a cup, and they were dry and I wasn’t able to make them into a rope (still tasted good though). This time I measured and the dough was perfect, could easily make ropes and make them look like bagels. Just wanted to share for any other GF bakers!
Just made these today, amazing! I used bread flour because that’s what I had to use up!
Toasts up great after cooling. And I made a breakfast sandwich with mine! Yum!
Easy, delicious, and made with wholesome ingredients. My daughter can’t eat the ones in the store due to the additives. So, this is great. Thank you so much for the recipe.
Perfect! Glad you all enjoyed them!
Yum…. Easy! I used lactose free cottage cheese!
I wonder if you could sub almond flour?
Delicious! Easy! Healthy 💕
Follow the recipe exactly! I even used lactose free cottage cheese.
I was SO skeptical in the middle of making these, but they turned out FANTASTIC! We super enjoyed them and I will only be making double batches in the future. Thank you!
I just made these today. They were absolutely yummy. Another great skinnytaste recipe!
These were so good. I’m going to double the recipe and freeze some for next time. Since they have cottage cheese in them so they need to be stored in the fridge?
Yes they should
I made these this morning and they turned out so good! I was skeptical but they looked just like the picture and were delicious! Thank you for the recipe!
I’m at high altitude so I may need to make adjustments. They were ok, too salty and took much longer than 17 minutes to bake in air fryer (bake mode at 280 degrees). Had to turn since bottom was soggy. Taste was a bit sour but a bit of baking soda could fix that.
So simple and delicious!!! I crammed so e cranberries into mine….yummmm. Thank you for sharing.
So very easy to make and delicious! Definitely will make these again! Thank you!!
What a delicious bagel really enjoyed. Definitely will make again.
These were really good! Came together easily and tasted great, will make again. :). Thanks!
Delicious! Not sure if they need to be eaten the same day or if I can store outside freezer?
Just made these bagels this morning and already have eaten two! They are SO easy to make and taste absolutely amazing! They are light and fluffy and not dense at all. I’m so happy I tried these! I baked them and also made them as gluten free with Cup 4 Cup flour
Would this work with almond, coconut, flour, lupin flour etc?
These came out so so good! I made 2 plain with just egg wash and the other 2 with the everything bagel seasoning. I followed the recipe and they came out perfect! We used them for egg sandwiches.
So good!
These were a hit! My 3 year old kept saying “mmmm” while eating them 😆
Love it!
So good!! Definitely must let them cool for 15 minutes. Easier to work with than the Greek yogurt ones which were really sticky!! New fav!!!
Just as a point of note – If you use Gluten Free flour, you should not squeeze ALL the liquid from the Cottage Cheese. GF Flours suck up moisture and there needs to be more of it for these to work. 😉
I just made these and they are surprisingly good! That’s a high compliment since I’m a New Yorker and grew up on the best bagels. One comment though, these are tiny. I am going to make them bigger and try them in the oven. So tasty!
These are fantastic bagels!! I can’t believe how easy they are to make. I followed the directions exactly, and used poppy seeds.
Absolutely delicious. I adjusted the salt to half because I found them a bit too salty for me but otherwise they worked out perfectly. Super impressed.
How long do you strain the cottage cheese? I’m trying to plan ahead but these look so good!
I put mine in a strainer and waited a few minutes, realized it wasn’t doing much so I started tapping the strainer and the liquid started coming out. I kept tapping for a couple of minutes and it was a lot drier.
Love this recipe, but how does everyone reheat them?
I waited the 15 minutes, then sliced and broiled them til toasty. I didn’t use butter while broiling and they came out delicious.
Super simple and delicious!
I just sprinkled everything bagle seasoning on top of egg wash and wasn’t too salty. Everyone loved them. Definitely making again!
Amazing!!! Love these
Amazing bagel/biscuit consistency. If you aren’t a fan of cottage cheese, you can’t taste a hint of it after they’re prepared. I use the air fryer cooking method, and these have become a breakfast staple. Delicious!
This is easy and very tasty. I did have to add flour a 1/2 teaspoon at a time to make it not sticky.
Can I use fat free cottage cheese?
Looks like the person below used FF cottage cheese.
I made these today and they are wonderful. Nice and big and fluffy. I put everything bagel spice on them. I did use no fat cottage cheese as I’m limiting my fat. I use Move Over Butter as a spread. Thanks for offering the recipe
Oh my word are these good!! Hard to eat just one! Super easy to make. Has anyone doubled the recipe or tried a cinnamon raisin variation?
I double it all the time…perfection! My family loves the “everything” version, so that’s what I stick to. I also make buns out of this recipe, simply eliminating the hole. So good!
Fricking amazing!
These were sooo good! Cottage cheese is less expensive than Greek yogurt and I love that the bagels don’t have the “tang” that the yogurt gave them. Still love the OG but this is an excellent alternative.
I just made these for tomorrow’s lunch with your chicken salad. I am going to freeze them but was wondering how long to reheat in the oven, what temperature and do I need to let them cool 15 minutes again?
no need to let them cool. Id cover cover with foil 350F maybe 15 min?
Wow! These were super easy to make and so tasty!! Will absolutely make again!
Newly obsessed!! Turned out delish!
These were really good! They weren’t as pretty as Gina’s, but they were excellent. My husband ate two of them and loved them. So easy, thanks for the great recipe!
I really like the cottage cheese much better than the yogurt. This is a keeper. My topping was a mock Panera cinnamon crunch made with swerve powdered sugar and cinnamon. Yum.
These turned out perfect in the oven! I skipped the additional salt (they would’ve been too salty otherwise) and didn’t drain my cottage cheese because it was pretty thick but ran it through the food processor to smooth it out. Definitely a new favorite!
These are great. The flavor of yogurt bagels is still my favorite. Sometimes I make them with half yogurt, half cottage cheese. They turn out great every time. I oven bake them at 350′ 20-25 min.
I have made these 3 times in the past 24 hours! Bloody Fantastic!! On a high protein diet, and I love bagels! These are delicious and simply make me happy!
I’m so glad! 🙂
So so delicious!
These are awesome. I just made them today and I will definitely make them again. I did them in a ninja air fryer, and I did them about 7 minutes longer.
How do you store these? Do they need to be refrigerated?
I made these into soft pretzels and they were delicious.
I would refrigerate or freeze
I LOVE these!!!! I used to make the yogurt ones, but I definitely like these better!
Question- could I use almond flour?
Don’t try this recipe… I followed the steps perfectly, used strained 2% cottage cheese, 1:1 all purpose baking flour… and they turned out terrible. I was excited all week to try these only to end up disappointed. After 16 minutes in the air fryer at 280° they were still wet inside. So I put them back in with the others for another 10 minutes. Still wet. I did 20 more minutes. STILL uncooked inside. At this point I decided to give up. If you want good gluten free bagels, just go to the store and buy some. This recipe just won’t give you what you’re looking for.
That’s odd! I have had perfect results!
I did my 2nd batch in my oven. The first batch I halved and made them smaller. They cooked perfectly in my 3 qt air fryer, 2 at a time. Even my picky husband liked them.
Surprisingly, I had the same results as Sean. They ended up over cooked outside and under cooked inside. I have been making the original recipe (Greek yogurt, oven method) for years. They are a hit with friends and family, as are all of the Skinnytaste recipes I make. The only thing I can think of is the type of air fryer….? I have a Ninja Foodie toaster oven type that has multiple functions. Perhaps they can’t get the job done like the traditional basket style models.
Did you let it rest 30 min before cutting?
It is not clear if we add eggs to dough or just top with egg wash? I would like try this recipe. Thank you!
Top with egg wash.
I LOVE these!!!! I’ve made them several times. Question-can I use almond flour?
My question too, wondering if we could use half regular flour / half almond to help reduce carbs? If anyone tries please let us know. THANKS!
I did not get good results with almond
Brilliant! My first batch needed more flour because they spread. I also did the oven method (air fryer too small) and boiled for 1 minute each side. I’m determined to protect this! Btw…..GREAT flavor!!
These came out really well! I was nervous at first, because I used King Arthur 1:1 gluten free flour and the dough was incredibly dry and crumbly at first. I was doubling the recipe and had to add another 1/2 cup or so of cottage cheese to get the dough to come together at all, and it was pretty sticky. But I got 5 good-sized bagels out of the dough and they turned out delicious. I might skip straining the cottage cheese next time because of the issues I had with hydrating the dough – I’m guessing the GF flour behaves differently in that way. But the recipe was pretty forgiving and the bagels turned out great!! Don’t be afraid to make little adjustments with the dough!
If I’m feeling ambitions, can I boil and then bake these like a standard bagel recipe to get the crisp outside and chewy inside?
Can this recipe be used to make soft pretzels or pretzels bites?
What an amazing recipe!! My whole family enjoyed these bagels. They came out so good. Light and tasty. 💕
I didn’t follow the directions exactly so I will try this recipe again. I used 4% cottage cheese. Texture came out super soft and not as chewy as a regular bagel. Also, my airfryer does not seem to go down to 280, the lowest I can get the temperature was 300. First batch were slightly larger bagels so I baked for 15 min and I may have over cooked it. Second batch, I did 10 min and the color looked better. Overall, will try again with 2% cottage cheese
Hi Gina, been making your recipes for 10 or 12 years now .. Could be longer! Every recipe is fabulous and so is this one! Baking intimidates me for some reason, but I decided to give it a try. These turned out fabulous! I didn’t even drain the cottage cheese.. Just added more flour until it wasn’t sticky.
Think I’ll try a batch with the yogurt and see which ones I like better.
Thank you!
These are great, I made with g.f. flour and will make them again!
These are quick & easy. Definitely one of my favorites now. I’ve made these a bunch of times and it just gets better. I’m wondering if there’s a way to incorporate raisins & cinnamon? I’ve done everything & poppy.
I used a food processor to blend the cottage cheese and then added the dry ingredients and pulsed. So easy. Also used a low carb flour swap. So good!
Can this bagel recipe used for pizza dough?
These bagels were great, easy and guilt free. I made them in the air fryer.
These came out perfect! How do you store them? On counter in a container or in the fridge since they have cottage cheese in them?
I loved these! I fooled them into balls & poked the hole they came out as buns. I have to work on making them bigger & thinner.
I coated them with sesame seeds & air fried.
My husband & I hate cottage cheese, but we loved these. No cottage cheese taste. Most important for me was the amount of protein.
These are very good! Best I’ve found so far!
Would Ricotta work in place of Cottage Cheese?
Perfect followed instructions and ingredients as written for regular gluten flour in the oven. Next time I will let the cottage cheese drain a bit longer, but adding some extra flour as suggested worked great. Sprayed parchment paper with olive oil spray and no sticking. Love these! Fast and delicious.
I’m so excited to try these! I’ve made the greek yogurt version many many times! Quick question, do you measure the cottage cheese before or after straining?
Unbelievably good!! I’m going to try to do jalapeño and cheddar next
Really good !!👌👌
Delicious bagels (and I don’t even like cottage cheese)! I used whole wheat flour and rolled it in everything bagel seasoning. Air fryer for 16 min, they came out perfect. Had mine with smashed avocado and light cream cheese, yum. Will be making this often! Thank you!
Help please!
I used 4% cottage cheese, maybe that was issue, next time I’ll buy the Good Culture, but I used trader joe’s GF flour and did 1 cup, is that right?
It was so sticky on hands, never really formed a good ball that I could mold, kept falling apart and sticking to my hands, super sticky and tacky. Even let it sit to try and rise
What am I doing wrong?!
Also for air fryer if you use a disposable liner do I still have to spray it?
Help I SO want to master this!!
Also I still tried cooking it but dense and doughy in middle. Keep trying to cook longer but still did not work.
Help please as I want to get this right!
You may have overworked the producing too much gluten. If it’s too sticky, try adding more flour. I had to add 1/2 cup Moro mine
Try draining your cottage cheese longer – I let it drain through a very fine sieve while I was doing other things, so it was probably over an hour. Then I popped it in the fridge over night and poured off the excess liquid before I made them the next morning. They came out perfectly!
I LOVE THESE!!!! Made these this week and love, love, love them. I prefer the taste (less tang) and texture better than the greek yogurt version. I doubled this recipe and used my kitchenaid mixer until it was no longer sticky. ( I added about 1/4 C flour since it was so humid here that day). We used it for the Chicken Parm Rolls that day for dinner too. Amazing.
I was unable to see the recipe content because of the number of ads loading. It clusters the page. Greedy much?
You can literally press the button that says jump to recipe. Do you pay her for her recipes on here?
Lani, Skinnytaste provides the most amazing recipes, all of which you can access for free. Adds are part of how she makes a living. If it is too difficult for you to navigate her online recipes, perhaps you should consider buying her cookbooks. If you are short of cash, you could borrow them from the library. 🙂
I have been craving bagels but store bought are typically too chewy for me. These bagels are light and delicious! Love that they have more protein than a typical bagel. So easy to make that I’ll definitely be making these often!!
So giving it 4 stars even though the bagels were an epic fail for me because I’m confident that I can make these work. I used the Good Cottage Cheese as the recipe said but thinking maybe I strained it too much and therefore there wasn’t enough liquid? Hmm. Also, used GF baking flour I had in my pantry so maybe that was the issue as to why my dough was dry. I eventually got it to form one big ball and then split into 4 smaller ones but it was hard to shape cause it kept falling apart. I still air fried them and tasted them and it was ok but I’m not giving up hope! I’m going to give it another go with the cup4cup flour and see if I fair any better cause I’m determined to have these bagels in my life! Stay tuned!
GF Flour need more of the liquid! Don’t strain all the CC liquid out.
Yum- not the same texture as a bagel, but a good texture and taste. I used chive cottage cheese, whole wheat flour for some extra flavor. I will try again with some sun dried tomatoes to mimic my favorite bagel!
I cut the recipe into 1/4 to make 1 bagel and can’t believe how good it came out! I like this version better than the Greek yogurt bagels as they aren’t as gummy inside. I put cream cheese, mashed avocado, an egg, and everything bagel seasoning inside to make a sandwich and it was so delicious! I will make this recipe again and again!
Amazing!! I used 365 AP flour and Daisy low fat cottage cheese from Costco. Whole egg wash with everything bagel seasoning on top only. Used my kitchen aid mixer. Agree with another commentator, they were a bit salty (and I love salt). I used Himalayan salt – will try 1/2 t next time. I split into 4 equal segments, rolling into a ball, and poked a hole in the middle for the bagel shape. Used slipmat with just a little EVOO since dough was pretty sticky. Thank you for this great recipe, so quick and delicious and love the high protein!!
These are amazing. I made 6 balls and used a donut mold and baked them 25 minutes. I sprayed the pan with avocado oil and they browned beautifully.
These bagels turned out delicious! I used King Arthur’s Keto Wheat Baking Flour and sprinkled minced onions on both sides of the bagel (12 g Carbs/bagel; 23.5 g protein). After heating my air fryer to 280 degrees as suggested, the bagels only needed about 13 minutes to bake. Be sure to strain cottage cheese well and spray the baking sheet/air fryer basket with cooking oil.
Thanks for the information. I’m going to try it with that flour. I’m diabetic and would love to be able to eat bagels without guilt again!!
These could not be any easier and are so delicious. I used everything seasoning and made BLT’s with them. Definitely will be making these often.
Sadly, my gluten free version (with Cup4Cup and Good Measure CC) was an epic fail. The dough was crumbly (even after adding some liquid back in) and after even after extending time in the air fryer, they never turned golden brown and were still doughy in the middle (with the 15 minute rest period). I really wanted this to work. Open to any suggestions! Thank you!
Maybe the brand of cottage cheese?
The bark is delicious. I only had 4% from Aldi and it did not need to be strained. Also, I didn’t add salt because of the sodium content. My only concern is that they did stick even if I used oil spray (it was avocado). Someone else mentioned this. Is this part of the reason it just cooled for 15 minutes?
Excellent recipe – easy to follow- I added chopped dried cranberries and cinnamon for a variation – they turned out perfect!
They stuck to ungreased parchment, I won’t do that again. Make them much larger than you think they should be as mine rose together, no hole. Mine were not done in 16 min. I love ST and will make them again!
Love this. Quick, easy, delicious and healthy. I made mine into hamburger buns. Weighed 4 equal sized portions of dough, rolled into balls, then flattened. Will try to attach a picture if I can figure out how to!
I love how quick and easy these are to put together and cook! I did mine in the air fryer, which only goes as low as 300 degrees so I cooked for 12-13 minutes and they came out perfectly!
These bagels turned out beautifully! However, they were a bit too salty. I used the correct amount of kosher salt. Is it possible that I used too much Everything Bagel seasoning since it has salt in it? Has anyone else had this issue? I will definitely make these again, but would love a suggestion to remedy the salt issue.
I know when the amount of my everything but the bagel seasoning gets low, it seems like the ratio of salt is higher. Don’t know why…but food always seem saltier at the end of the bottle.
Same I think the smaller crytsyals of salt settle to the bottom of the jar.
It could depend on what brand of kosher salt you used. Morton (and most other brands) is saltier than Diamond Crystal, as an example. I always adjust down by almost half since I can’t find Diamond Crystal where I live. Hope this helps for next time.
I am very interested in making these! Can you please tell what kind of air fryer you use? Thank you so much!
Can I use fat free cottage cheese or will it alter the recipe/consistency? Thanks in advance!
Should be fine
These are so easy and so so yummy! I just made our second batch this week because both my 4 year old and husband were requesting them again. I am a busy night shift worker, these take less than 10 minutes to prep and then we are able to eat them all week, they are a life saver. Our new go to!
Oh and just to note I use the oven method and they are still incredible. I can only imagine the air fryer ones!
I have only done the yogurt ones but have done both air fry and oven and in this instance I prefer the oven method!
Amazing. I’ve made them two days in a row.
Wow these were so easy and so delicious. Ensure you really work at straining the moisture from the cottage cheese. A repeat for sure.
This is a great recipe! I’ve never made bagels before, but these turned out very nicely taste-wise. Next time I need to make the bagel holes bigger, but live and learn. I used Good culture cottage cheese, which did not require too much straining.
Topped mine with sesame seeds. Will definitely make this again!
Yummy!
I’m happy I gave these a try because they’re delicious and so simple to make. I’ve been making the yogurt ones for several years now but wanted to give these a try. I like the density the cottage cheese provides. The only drawback for me, since we need to watch sodium in our household, is that cottage cheese does give the overall product higher sodium content than yogurt does. Still, they’re delicious and worth it! I only wish I better understood the air fryer in my LG range because the timing is so much different than what is given for the counter top models. It was all great in the end though. 😉
Makes this recipe, fantastic!
I didn’t have the 2% cottage cheese available, what I used had no liquid to it Whatsoever, so I had to add some water to be able firm the balls. Other than that, worked perfect, browned nicely and super delicious!
Love these bagels. I tried regular and gluten free and I was impressed with both. I also made them without the hole and used them as the bun for a hamburger.
First time making these. They turned out great! I used Good Culture Cottage cheese. I may try another seasoning next time as the Bagel Seasoning made them a little saltier. Not to bad though. They’re not big for making four of them, but that is fine for me. I suppose you could make them bigger and make less of them. You don’t even taste the cottage cheese at all. They’re moist and fluffy too. I will be making more of these.
These are awesome! Made them with the EBTB seasoning and my husband and I LOVED the taste and texture and were from NY where bagels are everything! Lol I can see making many different flavor combos like cinnamon raisin, orange cranberry and just plain sesame.
Not a fan. Won’t be making these again. Maybe it’s the operator. Lol.
Delicious and super easy! This is my new favorite.
Delicious! I ate one with nothing on it while it was still warm. The next morning I split and toasted the bagel, topping it with peanut butter and raspberry jelly. Toasting made every bite crunchy. I didn’t have everything bagel seasoning so I used sesame seeds. I used fat free cottage cheese plus 1 tsp canola oil (1 cup 2% cottage cheese has 5G fat).
Brilliant recipe! Delicious bagels and so easy I can’t believe I didn’t make them sooner! One already vanished!
Made these tonight. Dough came together easily. It does make 4 small bagels. If I make again may make 3 from one batch and just adjust calories.
These are amazing! I am a super novice baker and this recipe made me feel like a pro. They came out literally perfect. They have such a nice chew to them. We did a bacon/egg/cheese sandwich and next I want to try lox and cream cheese. So easy and so good, thanks Gina!
Glad you enjoyed them!
I made these and they are terrific. Topped with sesame seeds. My son wants me to make with garlic and onion next.
Yum!
How do you strain the cottage cheese? Looks yummy.
My cottage cheese was pretty thick so I did not feel that I needed to strain it. I used wheat flour because it’s all I had. I think these bagels have a better taste than the yogurt ones (which I’ve made many times.) Thank you, I’ll definitely make these again.
I want to make these, but I have two questions. If I make the dough today and let it sit in the refrigerator overnight, will it be OK to make tomorrow morning ?Or will refrigerating the dough for that long cause any problems? Also, what is the importance of letting them rest for 15 minutes? Will they not be fully cooked if they’re not rested for the full 15 minutes?
It will be fine overnight. And letting them rest cooks them otherwise they will be doughy inside.
These are amazing!!!!! How long do they stay good for?
Thank you!!! I have missed bagels so much and this recipe is AMAZING! I followed it exactly as written, using my air fryer to bake. Delicious!
Yum!! Not exactly same consistency, but these were delicious…and I could feel good about eating it!
So simple to make and very delicious! Will definitely make them again!
This bagel is delicious!! I added egg and avocado. Thank u so much for posting.
These were very easy to make, the straining of the cottage cheese was easy. They came out amazing!! I will definitely make them again.
Really easy to make, simple ingredients. I baked mine and they turned out perfect. I think my kids will love them (as long as they don’t see me make it with the cottage cheese) 😅. Will definitely make again. Thank you!
Lol, I understand! 🙂
I have your yorgurt bagels in the oven right now because I didn’t have any cottage cheese. Can I use ricotta cheese instead of cottage cheese in this recipe? Thanks!
I read your comment that almond flour doesn’t work… do you know of any low carb flours that WOULD work?
Sorry I do not
I would think oat flour would be fine? It’s not low carb but it’s a better option than white flour
Pretty good.
Made this bagel recipe today, minus the seasoning, actually topped with some sea salt! Both my husband and I totally enjoyed them!😋🥯
Great!!
Very good, fun to do! Will make again, but I’ll air fry a little longer. The first 2 were a little doughy in the center – my fault – to anxious to try them!
I never thought I would find a bagel recipe I liked even better than your yogurt ones but oh my goodness – these are AMAZING! Did them in the air fryer and loved how they were just the right crisp on the outside and pillowy soft in the center without feeling over or undercooked anywhere. I used Nancy’s 2% cottage cheese, which was great, too, because it isn’t as runny as some other brands. What a great way to enjoy a better tasting bagel without all those preservatives in the store-bought ones. Gina did it again!!!
The original yogurt bagels are higher in protein and overall appear to be healthier.🤷🏻♀️
Feel free to use the OG!
I’m trying to understand the purpose of this comment. People might prefer the taste of these to the yogurt ones or find this to be plenty of protein for a bagel.
Amazing! Love love love this recipe!
These were excellent. I used 1% small curd cottage cheese that was already pretty dry. I skipped the straining with no issues.
These were delicious and so easy!
Do you let the dough rest?
You don’t have to but if they do I find they plump up more.
These are the best gluten free bagels that I have ever eaten! They still have some moisture and don’t fall apart as soon as you start eating. I’m going to try to make them without the hole so that I can use them as roll/bun for sandwiches.
Just made these and I might have strain out too much of the cottage cheese as it was too dry to form with the flour mixture. I started to add some of the cottage cheese liquid (thank goodness I did not throw out) and it came together. I let it rest for 10 minutes and air fry as per directions. They were DELICIOUS and no cottage cheese taste. The size of each bagel is perfect and not too big!
I made this using spelt flour and they were delicious .
Great flavor and texture!! Will be making this again.
How about alternative flours to add fiber? I’m thinking whole-wheat or spelt or even oat? I haven’t tried this yet but I rate it a ⭐️⭐️⭐️⭐️⭐️ because all of your recipes have been for me!
Oat works great, I have not tried spelt, please let me know if you do!
I tried white and whole-wheat flour, the white was more delicious to my palette but both were tasty!! Crowd pleaser!
Can bread flour be used in this recipe?
Sure
Question: Instead of manually straining the cottage cheese, can I whirl it
up in a food processor or with an immersion blender
The staining is so it’s thick. If you don’t strain, it will be sticky.
Looks good but for 3 points and no fuss I say yeah yogurt bagels
Would like to try this recipe but I’m dairy intolerant…what can I do?
You could try a nondairy version of the Greek yogurt recipe. I often substitute coconut or almond yogurt and it typically works well. I haven’t tried those alternatives with this. But I bet it would work.
You can use dairy free Kite Hill Greek Yogurt or silken tofu.
Can you make the cottage cheese bagels with almond flour??
No they come out awful.
No
I will be making these. Will one of those bagel silicone baking things work? Haven tried it yet.
Can you use self rising flour?
Yes.
Love your recipes ! These came out great. Can I use fat free cottage cheese instead?
Sure!
wat are the WW points for one of these bagels
Good catch, with fat-free it would be 4.
These were great!
3 pts on WW app
Yum! I like the taste of these better than the Greek yogurt. Texture is lighter too. Will make on repeat.
These look delicious, but when I push the WW button and when I put it in the recipe builder I get four bagels and 5WW points. Am I doing something wrong?
Good catch, it’s 5. With fat-free cottage cheese it would be 4.
I had to try the recipe as soon as I saw it, especially that I have Good Culture cottage cheese in my fridge 95% of the time.
Personally I highly recommend not straining the yogurt, Good Culture (at least what I buy in California) is very thick. It took 3-4 minutes to come together and I almost strained my hand in the process. I was almost discouraged that it was to dry to form a dough… but after a lot of work it did and I am happy I didn’t gave up and added water. Otherwise I liked this better than the yogurt bagels, the crust gets more crispy and it’s not as tangy.
I didn’t strain my Good Culture cottage cheese either – it looked thick and I was too lazy TBH 🙂
(turned out great)
Trying these this weekend. Could you use rye flour or bread flour?
I also would like to use rye flour in this receipe. Trying these as is today but would love to hear the answer for the future.
Thanks!
Haven’t tried but I bet they would be great!
I just made these w/ rye flour and I’m not sure I would again. They taste good but are soooo small. I ended up having to split them open and cooked for another 8 minutes (I used the air fryer method). Plan to make them again using AP flour just to compare. Love that these have lower cholesterol than the non cottage cheese version.
Hello
You did say it’s just 1 cup of flour correct? I saw something in directions about gluten free 4 cups. Just want to make sure I have it correct.
Cup4Cup is the brand of gluten-free flour I like : )
Could I use almond flour instead of all purpose?
No it doesn’t work. Oat flour works, but it’s more dense.
Do you measure the cottage cheese (1 cup) before or after straining?
After.
These came out amazing! How would you recommend storing them? Thanks!
Glad you enjoyed them! I would keep them in the fridge if you are not freezing them. 🙂
Final thoughts
Even though they don’t look like your final product, I loved them and will make them very soon. I was surprised how delicious they were.
Can you use almond flour? Love all your recipes!
No, thank you!!
Just followed your recipe. Rolled out each piece as mentioned. Should have watched your video, would have preferred to punch a hole in the dough ball. Now just waiting for them to cool. Not sure if they are cooked, so will wait and see . Thxs if I don’t succeed this time, will try again.
Could you use a dry curd cottage?
I dont see why not?
So easy and so delicious! Thank you for always creating such great recipes!